Measurements

• 4 medium zucchinis
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon nutmeg
• 1 cup tomato sauce
• Fresh basil leaves, for garnish

Preparation Method

• Preheat oven to 375°F (190°C).
• Cut zucchinis in half lengthwise and scoop out the centers to create boats.
• Brush zucchini boats with 1 tablespoon olive oil and place on a baking sheet.
• In a skillet, heat remaining olive oil over medium heat.
• Add garlic and sauté until fragrant, about 1 minute.
• Add spinach and cook until wilted, about 2 minutes.
• In a bowl, combine ricotta, Parmesan, egg, cooked spinach, salt, pepper, and nutmeg.
• Mix until well combined.
• Fill each zucchini boat with the ricotta mixture.
• Pour tomato sauce over the stuffed zucchinis.
• Bake in preheated oven for 25-30 minutes, until zucchinis are tender.
• Garnish with fresh basil leaves before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.